A few months ago I thought I might have a gluten intolerance. It turns out I didn’t, but in the meantime I bought a package of Bob’s Red Mill Gluten Free Pizza Crust Mix. I just now tried it out and I have to say, it wasn’t bad! Obviously it’s not going to get super stretchy like regular pizza dough. Rolling it out was more like rolling out a Bisquick pizza dough.
Once it cooked, though, it didn’t get crumbly like Bisquick or super light like regular pizza dough. It stayed very sturdy, which we liked. We could have put a lot more toppings on the pizza and the crust would still have held up and not flopped over like some do.
If you’re curious, tonight was vegetarian night so our pizza had roasted cherry tomatoes (canister of cherry tomatoes, drizzled with oil, roasted at 450 for about 20 minutes. Stir often), capers and a lot of mozzarella cheese. We had this with a big salad on the side.
Anyway, the dough makes 2 12″ crusts, so we’ve got enough for another pizza next week!